BACON FAT FRIED WAFFLES

Accidental cooking is some of my favorite kind of cooking. The happy discovery of a bundled recipe or a last minute substitution and you end up with something deliciously perfect in every way! Our last visit to Elk Island just happened to produce such a moment and man it was a very tasty accidental discovery.....

Young Bison at Elk Island National Park

My smallest got big way too quick!

The secret to happy campfire guests is have enough food to eat whilst they patiently watch the fire be built!

So long story, short....................... I had planned to cook waffles using my campfire waffle iron. I loaded up the first waffle and placed it carefully over the flames. I went to turn the waffle iron and one side fell off and landed in the middle of the fire. As I watched the batter catch fire and burn I stood holding half a waffle iron and proceeded to utter a few swears under my breath! A new plan of campfire cooking action was needed. I also totally forgot to pack my cast iron frying pan so I cooked the bacon in a disposable foil tray. The leftover fat was bubbling over the fire, so I simply scooped the batter into the bacon fat.
Oh my!
Bacon Fat Fried Waffles are quite the thing of deep fried dreams.

Below you will find my go to waffle batter recipe. Cook them as you will, but please consider an inch of bacon fat in the bottom of a hot pan the perfect place you could brown your waffles!

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Delicious Waffle Batter

by Elyse Chatterton September-12-2017

Light, golden and airy waffles.

Ingredients

2 Large Eggs

2 cups All Purpose Flour

1 1/2 cups Milk

1/2 cup Melted Butter

1 tablespoon Maple Syrup

4 teaspoons Baking Powder

1/4 teaspoon Sea Salt

1 teaspoon Vanilla Extract

Instructions

Place the flour, baking powder, and salt in a large bowl and whisk to combine and aerate the flour.Whisk together the melted butter, vanilla, milk, maple syrup and eggs.Mix the wet ingredients into the dry, whisking as you go. Give everything a really good beat. The batter should be thick but smooth. If the batter looks a little too thick and gloopy you can add a little more milk. Heat the waffle iron and spray with oil to prevent sticking. Cook till golden on the outside and pillowy and light on the inside. Alternately, drop your waffle iron in the fire, swear under your breath a few times and improvise by putting dollops of the batter into the leftover bacon fat cooking over the fire- trust me, it's so delicious!

About me

A life without lemons is like swimming in the nude, you can do it but it just feels wrong!I am an Edmonton food blogger, lady butcher, enthusiastic baker, gin drinker and lego picker upper. I make fabulous food and share it here.